Butternut Squash Bisque

Ingredients:

• 1 stick salted butter
• 1 garlic clove, minced
• 1 small white onion, diced
• 2 1/2 pounds peeled butternut squash, cut into 1/2 inch chunks
• 4 cups chicken broth
• 1/2 cup heavy cream, plus more for garnish
• 1 teaspoon nutmeg
• 1 teaspoon ground white pepper
• 1 teaspoon salt
• toasted pepitas

Directions:

1. In a large dutch oven, melt butter over medium-low heat
2. Once butter is completely melted, increase to medium heat. Add the garlic, onion, and squash. Sauté for about 10 minutes, until the onion is tender and translucent.
3. Add broth, nutmeg, salt and white pepper. Increase to medium-high heat and bring to a rolling boil.
4. Reduce heat and simmer for about 25 minutes, until squash is very tender.
5. Blend soup with an immersion blender until velvety and smooth.
6. Serve warm with heavy cream and toasted pepitas.

*Store in an airtight container in refrigerator for up to 2 days.

*This soup tastes amazing with a yummy turkey and provolone sandwich!

Serves: 6